Turns out, there's more to lentils than you thought.
What Are Lentils and How Do You Cook Them?
Updated Aug. 29, 2024
Lentils are a colorful, earthy addition to your pantry. Each type of lentil—black, green, brown, red and yellow—has a unique flavor, texture and culinary purpose. This legume is versatile enough to work in recipes as diverse as salads, vegan sloppy joes and dal!
Here’s what to know about lentils before cooking with these gems.
So, what are lentils?
The humble lentil is a legume. The legume family is made up of beans, lentils, lupins, peas and peanuts. Basically, if it has a pod and an edible seed inside, it’s a legume.
Lentils grow en masse above ground on willowy plants that are grown in clusters. Each plant produces a few lentils in a pod. When the season is over, growers crack open the pods to free the lentil and allow the chaff to blow away.
It’s a tiresome process, but worth it because lentils are a glorious superfood packed with protein and fiber. It’s a favorite ingredient of South Asia—particularly in India, where much of the world’s lentil crop is grown.
Lentils as we know them now seem to have originated in the East Mediterranean, but quickly found their way to Europe, Asia and North Africa. Ancient Romans considered lentils to be a gift of luck, and modern Italians eat lentils as a traditional New Year’s dish to bring about a lucky year.
What are the different types of lentils?
It can be easy to assume different lentils taste the same, and are merely a choice of color, but each kind of lentil has a distinct personality.
Black lentils
Black lentils, also called “beluga” lentils, have an earthy flavor and glossy black exterior. This type of lentil holds its shape well, which makes them excellent for braising and to use in veggie burgers.
Green lentils
For a slight peppery flavor, green lentils are a beautiful option. These larger lentils come in a range of green colors. The arugula-esque flavor packs a punch and is ideal for salads, like this Wild Rice and Lentil Salad. Green lentils require a longer cooking time, which can be helped along a bit by pre-soaking.
Brown lentils
Brown lentils pair a clean, nutty flavor with a beautiful creamy texture. Even if you don’t normally enjoy lentils, you might enjoy brown lentils. Brown lentils don’t need to be presoaked—they can be ready in thirty minutes or less.
Common in curries and soups, brown lentils can be the main focus or simply an ingredient that helps a recipe along. Excellent as a side dish to meat, they make a healthy alternative to rice or other grains.
Red lentils
Buttery, mild and soft, red lentils are often sold as “split” lentils. These mildly sweet lentils have undergone a process that makes them cook very quickly. In addition to other health benefits, red lentils pack a lot more potassium. Once cooked, red lentils break down easily so they’re ideal for dips and curries, and can add thickness to recipes like this Sausage and Kale Lentil Stew.
Yellow lentils
Yellow lentils share the same traits as red lentils, but with almost twice as much iron.
How to Cook Lentils
Pick through the lentils
Look through the lentils and pick out any that look off-color.
Rinse and soak the lentils
Black and green lentils benefit from a pre-soaking. Just rinse them once or twice and cover them with cold water. Let the lentils sit for at least a few hours or overnight.
Cook the lentils on the stovetop
Add lentils to a saucepan and add cold water to cover. Add salt to taste and bring water to a boil. Turn down to a simmer and cook until lentils are tender. The cook time will differ based on the kind of lentil you’ve selected.
Season and add to your dish
Some lentils that retain their shape can be sauteed or used with a binder in a burger or meatball. Others can be added to a lentil soup or curry as a thickening base.
Our Best Lentil Recipes
Southwest Barley & Lentil SoupMy family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York
Lentil TacosThis lentil taco recipe will fool even the meat eaters! Swapping out meat for cooked lentils while using all the typical taco ingredients—like chopped tomatoes and shredded lettuce and cheese—is a game changer.
Lentil & Chicken Sausage StewThis hearty and healthy stew will warm your family right down to their toes! Serve with cornbread or rolls to soak up every last morsel. —Jan Valdez, Chicago, Illinois
Italian-Style Lentil SoupA nutritious, inexpensive source of protein, lentils are low-fat, lens-shaped seeds that are delicious in salads, sides and soups, like our Italian-style lentil soup that's cozy, comforting and packed with nutrients.
Beef Lentil SoupThis beef lentil soup combines tender ground beef, nutritious lentils, and fresh vegetables in a hearty broth, making it a comforting one-pot meal all year long.
Sweet Potato Lentil StewYou'll want to make enough for second helpings of this aromatic and zesty Sweet Potato Lentil Soup that will satisfy your comfort food craving while delivering a mega dose of healthy veggies.
Italian Herb-Lentil Patties with MozzarellaMy family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. —Geri Lucas, Oldsmar, Florida
Mimi’s Lentil MedleyI made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan
Greek-Style Stuffed Acorn SquashWith a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. —Teri Rasey, Cadillac, Michigan
Pumpkin-Lentil SoupI was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
Pumpkin-Lentil SoupI was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
Creamy Lentils with Kale Artichoke SauteI've been trying to eat more meatless meals, so I experimented with this hearty saute and served it over brown rice. It was so good that even those who aren't big fans of kale gobbled it up. —Teri Rasey, Cadillac, Michigan
Hearty Vegetable Lentil SoupMy mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. —Nicole Hopping, Pinole, California.
Red Lentil Soup MixGive your friends the gift of good health. Red lentils are protein powerhouses and are loaded with folate, iron and fiber. Oh, and this soup tastes amazing too. —Taste of Home Test Kitchen
Spicy Lentil & Chickpea StewThis recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island
Ancient Grain Beef StewMy version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. —Margaret Roscoe, Keystone Heights, Florida
Originally Published: October 30, 2017
